flg
Souschef
Posts: 1,578
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Post by flg on Jul 27, 2023 21:49:23 GMT 1
Went down a rabbit hole a couple days ago looking at seasoning salts. Became interested in a now defunct product. Morton's Sausage Seasoning (the original not the current version). Apparently great for making breakfast sausage. And I am heading into vacation time where I do make some homemade breakfast sausage patties. So based on the ingredient listing, and 3 or 4 recipes I saw posted. I came up with this which fits closer to the over all weight volume. Based on the 10oz retail tin.
A sage heavy recipe. While I haven't cooked it yet. I am mixing it up to take to the lake side for trial next week.
1lb of ground pork
6g Salt 1.4g Sage 1g Course Black Pepper 0.8g Red Pepper Flakes 0.4g Ground Coriander 0.4g Dextrose
I love fennel in my sausage mix but this I figure is worth a shot. The red pepper flakes will be a test for me as far as kick goes.
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Post by deepfriednew101 on Jul 27, 2023 22:23:48 GMT 1
I have posted the Photo's of the OLD Tins from Morton's sausage before and Sent Information out regarding the ORIGINAL Morton's Sausage Seasoning Ingredient's from the 1930's Morton Sausage and Poultry Seasoning was also a item    |
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Post by deepfriednew101 on Jul 27, 2023 22:35:36 GMT 1
Morton’s Sausage Season
This was a Obtained Recipe made reference to from the 1950's (Not Verified By Morton's) Reverse Copycat possible Recipe Only by Butchers
4 tsp Kosher or Himalayan Salt
4 tsp Ground or Rubbed Sage
2 tsp fine Ground Black Pepper
2 tsp Red Pepper Flakes
2 tsp Coriander
2 tsp Dextrose
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flg
Souschef
Posts: 1,578
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Post by flg on Jul 27, 2023 22:44:12 GMT 1
Morton’s Sausage Season This was a Obtained Recipe made reference to from the 1950's (Not Verified By Morton's) Reverse Copycat possible Recipe Only by Butchers 4 tsp Kosher or Himalayan Salt 4 tsp Ground or Rubbed Sage 2 tsp fine Ground Black Pepper 2 tsp Red Pepper Flakes 2 tsp Coriander 2 tsp Dextrose This recipe is easy to find on google. One I looked at for sure |
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Jul 28, 2023 1:20:31 GMT 1
I've looked at a lot of sausage seasonings. Here in Sapulpa (our Creek Indian namesake) "Chief" Sapulpa had a 10 square mile farm and walnut lumber operation. He transported hog products around the country after the Indian removal. His "people" started "Wickham Packing Company" (now gone), but to this day produced the best meat products I've ever seen. I learned growing up that sage is the main ingredient in Southern sausage, and fennel is the main ingredient for European style sausages. BruceB, at one time, was sold on fennel, but I've kind of avoided it. Maybe I should look at it again. I keep getting this feeling that we have complicated something that is really quite simple. CHS said it himself that his discovery was easy and the ingredients were on everyone's shelves.
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flg
Souschef
Posts: 1,578
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Post by flg on Aug 2, 2023 15:16:08 GMT 1
Went down a rabbit hole a couple days ago looking at seasoning salts. Became interested in a now defunct product. Morton's Sausage Seasoning (the original not the current version). Apparently great for making breakfast sausage. And I am heading into vacation time where I do make some homemade breakfast sausage patties. So based on the ingredient listing, and 3 or 4 recipes I saw posted. I came up with this which fits closer to the over all weight volume. Based on the 10oz retail tin.
A sage heavy recipe. While I haven't cooked it yet. I am mixing it up to take to the lake side for trial next week.
1lb of ground pork
6g Salt 1.4g Sage 1g Course Black Pepper 0.8g Red Pepper Flakes 0.4g Ground Coriander 0.4g Dextrose
I love fennel in my sausage mix but this I figure is worth a shot. The red pepper flakes will be a test for me as far as kick goes.
Melding this to make some breakfast sausages within the next couple days
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flg
Souschef
Posts: 1,578
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Post by flg on Aug 6, 2023 14:10:57 GMT 1
Went down a rabbit hole a couple days ago looking at seasoning salts. Became interested in a now defunct product. Morton's Sausage Seasoning (the original not the current version). Apparently great for making breakfast sausage. And I am heading into vacation time where I do make some homemade breakfast sausage patties. So based on the ingredient listing, and 3 or 4 recipes I saw posted. I came up with this which fits closer to the over all weight volume. Based on the 10oz retail tin.
A sage heavy recipe. While I haven't cooked it yet. I am mixing it up to take to the lake side for trial next week.
1lb of ground pork
6g Salt 1.4g Sage 1g Course Black Pepper 0.8g Red Pepper Flakes 0.4g Ground Coriander 0.4g Dextrose
I love fennel in my sausage mix but this I figure is worth a shot. The red pepper flakes will be a test for me as far as kick goes.
Melding this to make some breakfast sausages within the next couple days
Cooked this as above, really really good. My wife would like the heat dialed back. I thought it perfect. So if heat is an issue. Dial back the red pepper. To keep her happy I'll do 3/4 the black pepper and half pepper flakes. I'd suggest going with as written. |
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Post by Silver on Aug 6, 2023 14:39:56 GMT 1
Nice! Would this be classified as a traditional 'Breakfast Sausage'? Did you cook it as "bulk" patties, or put it in casings?
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flg
Souschef
Posts: 1,578
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Post by flg on Aug 6, 2023 15:15:26 GMT 1
Yes traditional breakfast sausage. I just made smash patties out of it
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smallgree
Chef
Here is a vial recipe:
Posts: 1,417
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Post by smallgree on Aug 6, 2023 20:23:15 GMT 1
There are more types of sausage than Italian and breakfast sausages.
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